Serious Eats: Recipes
Poulet's Chanterelle Chicken
The following recipe is from the January 25 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
[Photograph: France Ruffenach]
This Chanterelle Chicken from Poulet is that perfect sort of high-low recipe that impresses without too much effort. It's got wow factor by way of fancy (not to mention tasty) chanterelles and a rich creamy sauce, but the cooking process is a simple braise that's basically a matter of a quick sauté and trip to the oven. Served with a simple side of buttered egg noodles, it's a really nice meal that is both comforting and elegant.
Adapted from Poulet by Cree LaFavour. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.
